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I would hang it just so the air can get around it all.
My understanding is that deer and elk don't really benefit from aging, due to the way their fat breaks down. I read a study about it a while back, but most of it was over my head so I won't pretend to be an expert. As long as you take care of the meat, i.e. clean, bug-free, cool, and remove the fat before you freeze it should come out ok. Deer fat will get rancid eventually even in the freezer, unlike beef or pork fat...